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Started By
Message
Need help cooking a small prime rib
Posted on 9/1/19 at 5:21 pm
Posted on 9/1/19 at 5:21 pm
There are so many different ways to do it when I googled it, but I have a small 2+ lb rib.
I was thinking 450 deg for fifteen minutes uncovered, than 275 deg covered until 125 deg internal temp
Any recs?
I was thinking 450 deg for fifteen minutes uncovered, than 275 deg covered until 125 deg internal temp
Any recs?
This post was edited on 9/1/19 at 5:23 pm
4
Posted on 9/1/19 at 5:45 pm to theantiquetiger
That's really small. More like just a real big ribeye steak. Season. Sit. Roast at 225 to internal temp of 115 - 120. Let it rest. Crank oven up to 550. Roast for about 3 - 4 minutes to get crust. Serve.
Posted on 9/1/19 at 6:14 pm to theantiquetiger
Stuff it full of garlic cloves
Posted on 9/1/19 at 6:17 pm to little billy
quote:
That's really small. More like just a real big ribeye steak.
That’s exactly what it is, I didn’t want to buy a entire roast for two people.
I was hoping for a quick response, so I started already.
I did 450 deg for 15 mins. Now it’s in 250 deg oven, internal temp was 80 deg after the roasting, now it’s 110 deg after about 20 mins at 250 deg. Gonna take it to 135 deg
This post was edited on 9/1/19 at 6:19 pm
Posted on 9/1/19 at 6:40 pm to theantiquetiger
I call that a bone in ribeye, 3 bones or more for a prime rib, but regardless a nice cut of meat, I would take off at 118 and let it rest to 120ish
Posted on 9/1/19 at 7:15 pm to Tigerpaw123
Well, that came out F-ing amazing!!!!
Posted on 9/1/19 at 7:28 pm to theantiquetiger
Here is what I did:
(This was a Rouse’s aged ribeye)
15 mins 450 deg on a rack
Lowered oven to 275 deg, cooked uncovered until internal temp of 130 deg (about 45 mins)
Let rest covered for 5 mins
Reversed seared for 1 min a side.
Let rest again 5 mins covered
Came out med-rare in center, medium on sides, with a nice crust
Served with au jus and horsey sauce
(This was a Rouse’s aged ribeye)
15 mins 450 deg on a rack
Lowered oven to 275 deg, cooked uncovered until internal temp of 130 deg (about 45 mins)
Let rest covered for 5 mins
Reversed seared for 1 min a side.
Let rest again 5 mins covered
Came out med-rare in center, medium on sides, with a nice crust
Served with au jus and horsey sauce
This post was edited on 9/1/19 at 7:35 pm
Posted on 9/1/19 at 7:36 pm to theantiquetiger
Looks tasty
Posted on 9/1/19 at 7:43 pm to little billy
quote:
Looks tasty
You ever cook something you were nervous about, not sure how it would come out, afraid you are screwing it up, and it comes out even better than you expect?
That was this. I was scared shitless I was gonna screw up this $50 aged steak. It came out 100x better than what I was aiming for.
Posted on 9/1/19 at 9:16 pm to theantiquetiger
quote:
15 mins 450 deg on a rack
Lowered oven to 275 deg, cooked uncovered until internal temp of 130 deg (about 45 mins)
That seems like a long arse cook for that small piece. Would think it would be to 130 way quicker at those temps, but your pic shows a good looking result.
Posted on 9/1/19 at 9:39 pm to theantiquetiger
Do you not have a meat thermometer?
Posted on 9/1/19 at 9:46 pm to KosmoCramer
quote:
Do you not have a meat thermometer?
Yes, did you not see where I cooked it to 130 deg temp?
Posted on 9/1/19 at 9:56 pm to theantiquetiger
Gotcha, I saw the time and didnt see the temp.
What you did was good. Could have reversed seared, but wouldn't have made that significant of a difference.
What you did was good. Could have reversed seared, but wouldn't have made that significant of a difference.
Posted on 9/1/19 at 10:02 pm to KosmoCramer
quote:
Could have reversed seared,
I did do a 1-min reverse sear on each side at the end to get a little better crust.
Look about 1/2 way down the page, I put exactly what I did
This post was edited on 9/1/19 at 10:05 pm
Posted on 9/1/19 at 10:09 pm to theantiquetiger
You just seared it. Reverse sear is a process of cooking at low temp then high temp.
ETA I guess you did reverse sear by going from cooking temp of 275 to a sear. The first roast at 450 would not typically be part of a reverse sear though
ETA I guess you did reverse sear by going from cooking temp of 275 to a sear. The first roast at 450 would not typically be part of a reverse sear though
This post was edited on 9/1/19 at 10:17 pm
Posted on 9/1/19 at 10:17 pm to little billy
quote:
You just seared it.
Ah, I thought reverse sear was just searing it after roasting it, instead of before.
Posted on 9/1/19 at 10:30 pm to theantiquetiger
The 450 in the beginning wasn't necessary since you seared it at the end. You got a bit more gray on the outer portion of the roast by doing that.
A reverse sear as mentioned above, you cook very low and slow until just below the desired internal then sear after it's rested.
A reverse sear as mentioned above, you cook very low and slow until just below the desired internal then sear after it's rested.
Posted on 9/1/19 at 10:36 pm to KosmoCramer
I wasn’t planning on reverse searing it, I just wasn't completely happy with the crust after reaching temp. I probably should have done higher temp and/or longer time at the beginning. A couple of the recipes called for 500 deg, but that was for a full roast, so I went with 450
This post was edited on 9/1/19 at 10:38 pm
Posted on 9/2/19 at 1:23 am to theantiquetiger
Thanks. I have two bone in the freezer.
Posted on 9/2/19 at 11:24 pm to theantiquetiger
quote:
I probably should have done higher temp and/or longer time at the beginning.
You aren't going to get a very good sear with 450-500 convective heat without overcooking it.
You need to sear it in a pan or on a grill using conductive heat for a nice sear.
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